Fallow Reels

Asking chefs their fabourite restaurant in London 👩‍🍳 You guys loved it last time, so here are some more of our chefs fav spots. 🙌 #cheflife🔪 #londonfoodscene #londonfoodguide

Asking chefs their most hated food trends 👩‍🍳 Part 2 #cheflife🔪 #chefsoftiktoks #londonfoodscene

Asking london chefs their most hated food trends 👩‍🍳 #cheflifebelike #cheflife🔪 #londonfoodscene

Spilling the secrets on our chicken salt!🧂 Adding a spicy, umami kick to many of our dishes, we combine chicken, toasted Szechuan pepper, oregano, paprika and MSG for our house seasoning. 🙌

In today’s edition of Chef Skills we’re showing you how to make one of Escoffier’s mother sauces - a Velouté! 🧈 #veloute #chefskills #cheftipsandtricks

What is an emulsion? 💧 In the kitchen, we use various emulsions from our leek mayo to our sriracha butter sauce. This is how you mix two ‘unmixable’ liquids…

This is how we grow mushrooms in central London…🍄 Above our busy prep kitchen, is our dedicated mushroom treehouse where we can cultivate approximately 20kg of mushrooms with each harvest. Here’s how we do it! 🙌 #LondonRestaurants #LondonDiningScene #LondonFoodies

Cracking the code of the perfect fried chicken over in the FOWL kitchen! #LondonRestaurants #LondonDiningScene #LondonFoodies

Breakfast Like a Chef, Episode 8 🥐 Pain Perdu Hit the link in our bio for the recipe PDF. - 200ml whole milk - 200ml double cream - 3 eggs - 75g dark marmalade (plus extra) - 1 tsp vanilla extract - Pinch of salt - 300g croissants, brioche or a mixture of leftovers - 70g melted butter **To serve** - 2 tbsp muscavado sugar - 2 tbsp whisky - 100g clotted cream - Butter for frying - More marmalade 1. Bring the milk and cream to a simmer. 2. Put the marmalade, eggs, vanilla and salt in a blender and whizz. 3. Pour the hot milk over the eggs whilst whisking. Once fully combined leave to cool a little. Line the sides and bottom of your loaf tin with baking paper and oil lightly. 4. Preheat the oven to 160 degrees and place in a Bain Marie (you will need a deep roasting tin big enough to hold the loaf tin with enough hot water in to come halfway up the sides). 5. Melt the butter. Crumble or break up the left brioche and place in a large bowl. Pour over the butter and stir to coat, now pour on the custard and combine well. 6. Tip the pudding mixture into the mould / loaf tin and press down with moderate pressure. Cover in foil, taking care to crimp to seal well around the edges and place in the Bain Marie. 7. After one hour have a look at the pudding, if it is nearly set (doesn’t wobble too much when you shake it) take it out, or if it needs a little longer, try again after 15 minutes. It will continue to set a little as it cools. 8. Place a heavy weight on top and leave to cool. (You can speed this up using an ice bath, or leave overnight in the fridge.) 9. In a small bowl, mix together the muscavado and whisky. Leave the sugar to dissolve and break down any lumps. When ready, beat the clotted cream and stir in the whisky and sugar syrup until blended. Chill until ready to eat. 10. When you are ready to eat, remove the pudding from the tin and slice. 11. Heat a little buttery in a non-stick frying pan and gently caramelise the slices of pudding on both sides. Mel

Take a look at how we maximised the crag on our FOWL chicken burger! 🍔 #LondonRestaurants #LondonDiningScene #LondonFoodies

A sweet & well-spiced festive banger! Here is your recipe for braised red cabbage 🥬👊 . - 1 large Red cabbage (about 1.2kg) - 360 ml Apple juice - 250ml Red wine - 100ml Port - 20ml Sherry vinegar - Good grating nutmeg - 1tbsp black peppercorns - 1tbsp Szechuan peppercorns - 1 star anise - 4-5 sage leaves - 2-3 bay leaves - 1 tsp ground cinnamon - 1 tsp ground ginger - 1 tsp mustard seed - 20g White caster sugar - 25ml Cabernet Sauvignon vinegar - 1 Lemon . 1. Remove the outer leave and core and slice the cabbage. 2. Heat the oil in a large pan and add the sliced cabbage, and season well. Sauté on a high heat stirring regularly. 3. Meanwhile, to a square of muslin add the herbs and spices and tie the corners of the muslin tightly with string. 4. When the cabbage has softened but is not browned, tip in the wine, port and apple juice and add the spice mix. 5. Bring to the boil and simmer for 10 minutes. Remove spices then add the sugar, vinegar, salt and pepper. 6. Cook this last bit to a nice glaze and remove from heat. Add a squeeze of lemon and season well. #LondonFoodies #LondonRestaurants #ChefSkills

How do we maintain consistency over upwards of 600 covers per day? 🥄 With a large team collaboratively bringing our menu to life, we use a series of checks each day to ensure every dish that leaves the pass is exactly right. 👊 . . . . . #LondonRestaurants #LondonFoodies #LondonDiningScene

Plating up something new…this is our satay Devon Crab! 🦀✨ Sustainably sourced from Devon, this dish features picked crab accompanied by a peanut coriander satay sauce, pickled cabbage, sea vegetables, and crispy crab crackers. We purchase crab shells from our suppliers which are infused in oil to create our crab oil and ponzu dressing. 🙌 #LondonRestaurants #LondonDiningScene #LondonFoodies

Not all salts are created equal! 🧂 There are several varieties of salt, each with their own unique properties and uses. Here are three salts commonly found in our kitchen and what we use them for… #LondonRestaurants #LondonDiningScene #LondonFoodies

Breakfast Like a Chef, Episode 7 Egg Yolk Hash Brown Hit the link in our bio for the recipe PDF. Ingredients: 1kg (peeled weight) Agria Potato 170g (peeled weight) Onions 375g Clarified Butter Seasoning mix 14g Tapioca Starch 7g Onion Powder 4g Fine Salt Filling 6 egg yolks Sea salt You will also need 6 ring moulds of about 8cm diameter and 4cm depth Method: 1. Make the hash brown mix: using the fine julienne or grater attachment on your food processor, grate the potatoes and onions. Wash 4 times back and forth in a large container with clean water each time. Drain and set aside. 2. Squeeze out excess moisture from the grated potatoes with a clean cloth. 3. Heat the clarified butter in a heavy pan and stir in the grated potato with a good pinch of salt. Set the heat to very low and put the lid on to cook for 15-20 minutes, stirring carefully every 5 minutes. 4. Drain through a sieve to remove excess butter. Tip the potato mix onto a tray to cool. 5. Mix together the seasoning ingredients and add to the potato, mixing well. 6. Set your ring moulds out on a flat baking sheet or tray, lined with baking parchment. Grease the insides of the moulds with oil. 7. Press some of the mix into the bottom the moulds, to come about halfway up the side. Make a dent for the egg yolk in the middle with a spoon, bearing in mind that you want the yolk to be central in the hash brown both vertically and horizontally. Sprinkle the top of each yolk with a little sea salt. 8. Carefully place a yolk into each dent and cover with more hash brown mix, pressing down well around the sides but taking care not to break the yolks by squashing them. Fill the moulds to just higher than the top and level off the mixture neatly with a knife or spatula. 9. Place another sheet on top of the rings, weight and refrigerate for at least an hour. 10. Heat the vegetable oil in a pan to 170 degrees 11. Carefully remove the hash browns from the moulds and fry for 3-4 minutes, until golden brown, tunin

Breakfast Like a Chef, Episode 4 🥚 Devilled Eggs Benedict Hit the link in our bio for the recipe PDF Ingredients: - 150g unsalted butter - 3 egg yolks - Pinch salt - 2 tsp white wine vinegar - 1 tsp paprika - Squeeze of fresh lemon juice - 1-2tsp sriracha - Dash of Worcestershire sauce (up to 1 tsp) - 2 tsp grated horseradish - Black pepper - More grated horseradish to garnish

Introducing the latest addition to our dessert menu…our chocolate and coffee mousse with crispy lentils 🍫✨ A single variety chocolate mousse with a lentil croustillant base, almond and hazelnut praline and coffee liquor centre, served with cold brew ice cream! Drop a comment if you would like to see how we transform waste coffee grounds in to this beautiful dessert! 🙌 . . . . . #LondonRestaurants #LondonFoodies #LondonDiningScene

People often talk about the stress of kitchen life however it can also be one of the most rewarding jobs in the world, this is why we love it so much! 🙌 #LondonDiningScene #LondonFoodies #LondonRestaurants

👇 Recipe below! 👇 We love finding innovative uses for waste products in the restaurant and it doesn’t get much better than this - sourdough discard crumpets! 🧈 - 250g sourdough starter discard, fed previous day - 2 teaspoons honey - 1/2 teaspoon salt - 1/2 teaspoon baking powder - Butter, to fry & serve 1. Put your starter in a bowl and mix in the honey, salt, and baking soda. The batter should become lively and bubbly. 2. Heat a large frying pan over a medium. Melt a knob of butter in the pan 3. Grease four 10cm muffin rings and place on your pan. Pour your batter in to each ring, approximately 2cm deep. 4. Reduce the heat to low and cook for about 10-15 minutes until the tops have small holes. Flip them, remove the rings, and cook for another 3 minutes until they're golden on the bottom. 5. Enjoy warm with salted butter. #LondonRestaurants #ChefTok #SourdoughRecipes

Prep Asparagus Fallow Style #foodhack #howtoprep #tiktok #food #vegprep #howtotiktok